Gut Healthy Chicken Pie
A healthy gut is happy gut. Give your gut what it needs, prebiotics which this chicken pie is loaded with!
  • CourseMain Dish
Servings Prep Time
16 45minutes
Cook Time
Servings Prep Time
16 45minutes
Cook Time
  • 1 tablespoon canola oil
  • 2medium carrots chopped
  • 2 stalks celery chopped
  • 1small red pepper chopped
  • 1medium leek washed and chopped
  • 4cloves garlic minced
  • 4oz. mixed mushrooms chopped
  • 1/210 oz. package frozen mixed vegetables
  • 1shredded rotisserie chicken
  • blackpepper to taste
  • 1stick cold butter
  • 1cup whole wheat pastry flour
  • 1 cup white flour
  • 1 teaspoon salt
  • 1/4cup cold water
  • 1/2stick butter
  • 2medium onions chopped
  • 1/4 cup whole wheat pastry flour
  • 2 cups low sodium chicken broth
  • blackpepper to taste
  1. Wash and cut all vegetables (I chop in food processor). Saute in canola oil. Season with pepper.
  2. Make the crust: Mix flour and salt, cut in butter. Add water a little at a time. Knead until smooth, cut in half. Roll one ball to fit bottom of pie plate and one to fit over the top.
  3. Make gravy: Melt butter and add onions. Saute until lightly browned 4-5 minutes. Whisk in flour and pepper and cook 2-3 minutes. Whisk in chicken broth, whisk until smooth. Cook 4-5 minutes or until thickened. Season with pepper.
  4. Shred chicken and add to veggies; add gravy. Season with pepper. Pour into pie shell; wet the rim of the bottom crust. Roll out the top crust and place on top to cover and adhere the top crust to bottom. Trim the edges, flute and cut a few slits in the top. Bake at 350 degrees for approximately 40-50 minutes, until crust is browned.